Banana Bread

For some reason bananas are hit and miss with my boys.  Some weeks they can’t get enough of them and others I end up with a surplus slowly turning brown and black in my fruit basket.  That surplus resulted in the need to find something to do with smushy bananas that didn’t include throwing money away.

Banana bread to the rescue!  Great for breakfast, great as a snack, great for dessert.  Great, great, great!

In college, I used to watch Tyler Florence’s ‘Food 911’ show and saw him use this partially smashed and partially whipped banana technique.  Made sense to me so I stuck with it.  A few tweaks here and there from the many recipes I tried and this is what I (and Joel…and a few others peeps) consider a killer banana bread recipe.

In a large bowl, combine dry ingredients: flour, salt, soda and spices.  Set aside.  Preheat oven to 325 degrees.

In a small bowl, gently smash 2 bananas with a fork leaving chunks here and there.  You want texture in this batch of bananas so people know what they’re eating!

In the bowl of an electric mixer, whip sugar, brown sugar and remaining 2 bananas  for 2-3 minutes or until light and fluffy.

Add the melted butter, eggs and vanilla.  Mix well, scraping down the sides of the bowl.

Add dry ingredients gradually and beat until just combined.

Add the chunky bananas and chopped walnuts.  Gently fold these in, with a spatula, just enough to combine.  I was feeling the need for some extra cinnamon in this batch, but I don’t know why I felt the need to sprinkle that extra little bit on top of the walnuts…

Pour the mixture into a greased 9×5 loaf pan and bake for 50 mins – 1 hour; until golden brown and a toothpick inserted in the center comes out clean.

Cool in the pan for about 10 minutes then turn out onto a wire rack to finish cooling completely.  We like our bread sliced, then buttered, served slightly warmed or at room temp.

Make a loaf for the family this weekend.  If you’re lucky, you’ll have enough slices left for breakfasts throughout the week.

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Banana Bread
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This recipe will give you a light, fluffy, true banana flavored banana bread that isn't oily, dense or overly sweet.
Serves: 1 loaf
  • 4-5 over ripe bananas
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup melted butter, cooled
  • 2 cups flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup chopped walnuts
  1. Preheat oven to 325 degrees. Grease a 9x5 loaf pan.
  2. In a small bowl, smash 2-3 bananas with a fork, leaving chunks for texture. Set aside.
  3. In a large bowl, combine the dry ingredients: flour, salt, soda and spices. Set aside.
  4. In the bowl of an electric mixer, whisk the remaining 2 bananas with sugars until light and fluffy. Add eggs, vanilla and melted butter. Blend well.
  5. Gradually add the dry ingredients to the wet and mix to incorporate. No need to over-blend.
  6. Gently fold in smashed bananas and walnuts with a spatula. Pour into 9x5 loaf pan and bake for 50 minutes - 1 hour; until golden brown and a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes then flip out on to a wire baking rack to finish cooling completely before slicing. Serve warmed with butter.




  1. Yum! I like to put dark chocolate chips in my banana bread 🙂

    • I just made a loaf and put chocolate chips into half ~ one of the boys likes it WITH and the other likes it WITHOUT! Go figure! 🙂

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